OMG YUMMMMMMMMMMY! I do add 1 teaspoon vanilla... and when whipping the egg whites I add 1/8 teasp of Cream O Tarter PER EGG to em... I whipped them until SUPER STIFF PEAK where you turn off beaters while in the egg whites and pull up to check if peaks are forming and if soft and wet or stiff and firm and I make em so stiff they stay on beaters in big fat ball without drooping..and the texture of the batter was incredibly fluffy and stayed that way... we heated our waffle iron for a long time until it was smokin hot AN ORIGINAL 1950'S APPLIANCE THAT WORKS EXCELLENT 63 YEARS LATER STILL LOL .. spritz with oil... and the scoop of batter sizzles when you put in on and close the lid.. leave alone at least three minutes or so... then when you lift lid it pops loose no problem... the texture was AIRY and crispyness varies as to how toasty you allow them to get... we like em quite toasty golden brown.. but not dark brown.. those are considered burnt.. but oh they are fabulous when golden brown with an egg on top or chopped apples and cinn and drizzle with syrup... really excellent recipie... the folding in of the whipped eggs made the texture blue ribbon quality lol... I think the cream o tarter allows them to stay and to hold up the fluffiness of the heavier batter better since the merangue basically is stronger.. anyway.. ten stars out of five lol... add vanilla too I did!
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OMG YUMMMMMMMMMMY! I do add 1 teaspoon vanilla... and when whipping the egg whites I add 1/8...